Healthier Baked Chicken Katsu Recipe
Make crispy Japanese chicken katsu in the oven instead of frying. This healthier version uses panko breadcrumbs for the perfect crunch with less oil and mess.
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Cooking tools:
- Instant-read thermometer
- Meat tenderizer
- Rolling pin
- Cooling rack
- Pastry brush
- Oven
- Baking sheet
- Dish
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Plastic wrap
- Parchment paper
Ingredients
- 4 boneless, skinless chicken breasts (about 1 ½ pounds)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sesame oil (optional)
- 2 tablespoons olive oil or cooking spray
- Tonkatsu sauce
- Lemon wedges
- Fresh parsley or green onions, for garnish
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